Executive Chef
Resume:
Eddie Khawatmi
*** ******** **** ****, ********* 33897
Email: *************@*****.***
PROFESSIONAL SUMMARY
Dedicated and accomplished chef with exceptional record of service and experience as an executive chef at top quality restaurants.
They include Seafood, Italian, Mediterranean and American Cuisine. Committed to creating memorable dining experience for all guests. Excelled in reducing costs while maintaining a high quality product. EXPERTISE
- Innovative menu creation and research
- Price structuring and cost containment
- Budgeting/Waste management
- Staff training, supervision and leadership
- Strict quality and sanitation control
- Food handling
- Guest relations
WORK HISTORY
Al Zaeem Restaurant
Paterson NJ
08/2015 to Present
Increased annual sales by 25 % after updating a la carte and catering menus. Interviewed, hired and oversaw training of serving crew. Supervised and mentored staff responsible for food orders. PF Seafood
West Caldwell NJ
02/2013 to 08/2015
Created several original seafood recipes with a twist. Developed new seafood specials and provided fresh daily seafood to all clientele.
Responsible for maintaining the supplies inventory in the kitchen along with 1
outstanding sanitary precautions and careful food handling and storage way above health inspection standards.
Managed several successful special catering events to local political parties. Led a 200 % increase in sales during a two year period. Grille House Restaurant
Paterson NJ
01/2010 to 01/2013
Owner and Proprietor of a 160 Seats Mediterranean Cuisine. Perfect balance of Middle Eastern, Italian and American cooking that specialized in private parties and catering to the public.
It was one of the best and busiest stores on the Main Street of Paterson, NJ. Led a special catering event during one month for the President of Sudan, Condoleezza Rice and 30 international ministers at the Sudaneese Embassy. Successfully increased revenues by 30 %.
Maggie’s Town Tavern
Little Falls NJ
03/2007 to 12/2009
Executive Chef at Maggie’s Town Tavern that offered casual dining, perfect for friends and family.
Ensured appropriate and regulated execution of recipes. Collaborated with accounting and management to manage finances and inventory. Determined ambiance of restaurant that correlated with the type of menu. Increased effective revenues by 100 % in 2 years.
Lombardi's
Fairfield, NJ
06/2002 to 02/2007
Head Chef/Owner of the Restaurant.
Prepared menus for corporate events, weddings, birthday parties and other occasions.
Delegated and supervised responsibilities of trainees and managed careful practices of raw material, safe food handling procedures and cost. Since dedicated to quality, inspected and tested all food before it is served. Helped achieve a consistent rating in the top ten thin-crust pizza place in the state of New Jersey three years in a row.
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AWARDS
11/27/2013 : "Superior seafood fresher and more flavorful than at many inland restaurants", "Delicious Inventive" - Review of PF Seafood Market by Fran Schumer, The New York Times
1996: 2.5 stars by the Bergen Record for excellent fresh pasta at Pastafina restaurant, Morris Plains, NJ
1994: 3.5 stars by the Star Ledger for outstanding food quality, atmosphere and service at La Fontanella restaurant, Bloomfield, NJ EDUCATION
High School Diploma : Hikma School Aleppo, Syria
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